If you like something…

Author Notes:This is one of my favorite winter dishes: choux rouge braisé aux marrons. It requires very few ingredients and preparation but much time on the stove on low heat – it’s one of the original “slow foods” —Culinista Annouchka

In a large dutch oven heat 1 tablespoon of olive oil over medium heat. Add the onion & sugar and brown for a few minutes until the sugar is dissolved & the onions are fragrant.

Then add the cabbage, the apples, salt & red wine, reduce the heat to low and let simmer for several hours (1.5 to 2 hours depending on the size of the cabbage), while stirring sporadically, making sure the cabbage doesn’t get stuck to the bottom of the pan.

When the cabbage is cooked through [it will have reduced by half, have a deep purple hue and be extremely fragrant] add in the roasted chestnuts, breaking them up delicately and tossing them with the rest of the cabbage. Serve warm.

The braised cabbage can keep for several days in an air tight container in the fridge, it simply needs to be heated through before eating.

Just want to add that I served this to Mr T last night and his immediate comment was "This cabbage is delicious! What did you put in it?" The food around here is generally pretty good, so that kind of response is a real compliment! He was very happy when I saved him a small bowl to eat with his lunch today.This recipe is a classic. ;o)

I made this yesterday and sampled some then. Tasty indeed!! Had it again today, and noticed that the flavor had improved quite a bit overnight. Then I stirred into it some cranberry fig relish. Even better. Plus, the deep, beautiful jewel-like color is just wonderful on a late autumn day. ;o)